In a large pan, heat 1 tablespoon of olive oil on medium heat and add the hazelnuts to the pan. Hazelnuts will toast quickly so keep an eye on them. Stir them frequently. Once they darken and smell nutty, remove them from the heat. Put them aside and save for later.

Heat the same pan on medium-high and add 1 tablespoon of olive oil. Add mushrooms and sauté for 2-3 minutes.